Always up for something new and healthy, I first enjoyed this novel sandwich at a raw juice bar in Orlando, Florida. Trust me when I tell you that the combo of raw carrot with raw milk cheddar cheese is absolutely delicious!
Ingredients
- 1 medium organic carrot, grated
- 2 oz. raw milk cheddar cheese
- 1-2 tsp mayo
- Lettuce and sliced tomato
- 2 slices of your favorite wholesome bread
Instructions
- Toast bread. Grate carrot and cheese and transfer to a small bowl.
- Add in mayo (or substitute with whole milk yogurt) and mix well to combine.
- Top the toasted bread with the carrot-cheddar sandwich filling.
- Add lettuce and tomato, if desired.
- Serve with fresh pineapple chunks.
Kelly, you may be tired of hearing our comments since nearly everything I’ve made for days has been inspired by you! I have to admit that I thought this might be a “tough sell” for my husband and kids. THEY LOVED IT! My 6th grader asked me to make more to pack in his school lunchbox this week. The balance of the sweet carrot and the creamy, savory cheese is brilliant! Truly wonderful and exceeded my expectations tremendously. I plan to repeat this recipe often from now on. Thank you so much again for the impact your having in our home. I litterally thanked God for you today! I’m telling as many people as I can!
Gwen, what a blessing! I love to hear from friends like you! I thank God each day that I can help families like yours – it’s the Lord who has given me this opportunity to serve and so I am thankful to be of help. I truly appreciate your kind words of encouragement! So happy your family is embracing healthy changes! Blessings, Kelly
Kelly,
Any idea if the cheese and carrot mix will keep for a few days (not on a sandwich until serving)? I’m planning for a multi-day road trip (with ice chest). I was thinking the carrots might let out more liquid over time because of any salt in the cheese, but I wasn’t sure.
Thanks!
Whitney
Yes, your instincts are correct. The carrot will “sweat” and the mixture will be too soggy if you pre-make it and let is sit for more than 12 hours. But here’s what you can do … Grate the carrot and place on a paper towel and put it in a container or re-sealable baggie. Grate the cheese and place in a separate container or baggie. Put these in your ice chest with a little side of mayo or yogurt (whatever you place to mix them with). And just combine when you’re ready to eat. You can do a big batch this way and eat it more than once over a course of a several days, if you’d like! Hope you have a great trip! Blessings, Kelly
Thank you for the tips! Blessings, Whitney
My pleasure! Hope you have a blessed trip!
This was a great addition to the list of recipes Ive been making for my son’s lunches! I tested it on myself first, of course. I put a light smear of hummus on toasted whole wheat, then the carrot/cheese mixture and a slice of ripe summer tomato with freshly cracked black pepper. SOOO good! Thank you for great inspiration and a wonderful recipe.
Thanks for the kind words, Kelly! So happy you and your son enjoyed this recipe. It’s definitely one of my personal favorites! Appreciate you taking the time to leave a sweet note! Blessings to you, your son and family, Kelly